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Pozole...por favor!

November 5, 2011

Pozole is a Nahuatl word for soup that has been a Mexican tradition since Pre-Colombian times. Corn was a sacred ingredient for the Aztecs and other MesoAmericans so this soup was usually enjoyed during special occasions, the corn that is used is hominy kernels. I first had pozole at a friend's house and fell in love with it. Recently, I was doing a cultural lesson and got a HUGE craving for this soup and knew I had to give it a go. When I googled recipes I was happily surprised at how easy the steps were because you know me, I need easy recipes in order for me to venture into the kitchen. I combined 2 recipes and came up with the following one for you.

I've pictured some of the ingredients but here is a complete list:

chicken breast cut into small parts ( I used 3 and it was plenty for B and I for about 3 meals but you could also use a whole chicken if you want)

salt

1to 2 Tbsp olive oil

1 red onion

one large can of hominy

1 can of pinto beans (optional)

4 large cloves of garlic

1 to 2 Tbsp of dried oregano (Mexican oregano if you have it)

4 quarts chicken broth

Garnishes:

1/4 whole cabbage, thinly sliced

1 tomato chopped

1 avocado peeled and chopped

1 red onion chopped

1 large bunch of cilantro

Mexican cheese, queso fresco, crumbled

several red radishes sliced

2 limes cut into wedges

chopped seeded jalapeño or serrano chiles

tostadas or tortilla chips.

You can obviously garnish to taste, but the limes, avocado, cabbage, cheese are amazing and in my opinion make the Pozole: PERFECTO!

Place the chicken pieces in a large pot and cook for about 4 minutes. Combine oil, onion, garlic.

Add onions an cook until tender.

Stir in chicken broth, hominy, chile, pinto beans

Bring to a boil, then reduce heat to medium.

Stir from time to time

Cover and cook for about 10 minutes

While you are waiting for the soup to boil and simmer, you can chop up your garnish ingredients and set your table.

And here you have it! I was honestly amazed at how good this soup came out, especially since it was my first time making it. My husband said it was awesome and possibly on his top five dishes that I make, which was super nice since I make about 5 dishes a year. I hope you enjoy this recipe and do let me know if you try it. Another plus about this recipe is that you can make it during the work week and it is pretty quick.